Steak Tortellini Alfredo Recipes

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STEAK AND MUSHROOM TORTELLINI ALFREDO



Steak and Mushroom Tortellini Alfredo image

This tortellini dish adds in cremini mushrooms and tender filet mignon strips.

Provided by thedailygourmet

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Creamy     Alfredo Pasta Sauce Recipes

Time 1h10m

Yield 10

Number Of Ingredients 11

2 tablespoons olive oil
1 tablespoon soy sauce
1 tablespoon Montreal steak seasoning (such as McCormick®)
2 (8 ounce) filet mignon steaks, cut into strips
1 tablespoon butter
½ cup quartered fresh cremini mushrooms
1 (20 ounce) package refrigerated cheese tortellini
2 tablespoons unsalted butter
5 fluid ounces heavy cream
2 cups freshly grated Parmesan cheese
1 pinch freshly grated nutmeg, or to taste

Steps:

  • Whisk together olive oil, soy sauce, and steak seasoning in a small, shallow dish. Add steak strips and marinate for 30 minutes.
  • Heat a heavy cast iron skillet over medium-high heat. Add butter. Cook steak strips in the melted butter, until browned, about 2 minutes per side. Add mushrooms and cook until softened, about 5 minutes.
  • Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  • Melt butter for Alfredo sauce in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined. Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.
  • Drain tortellini, return to the pot, and toss with Alfredo sauce to coat. Serve tortellini topped with steak and mushrooms.

Nutrition Facts : Calories 430.8 calories, Carbohydrate 27.6 g, Cholesterol 90.8 mg, Fat 26.5 g, Fiber 1.6 g, Protein 21.2 g, SaturatedFat 13.5 g, Sodium 851.5 mg, Sugar 1.6 g

STEAK TORTELLINI ALFREDO



Steak Tortellini Alfredo image

This dish requires a bit of multitasking but the end result--a filet mignon nestled over mushrooms and tortellini coated with Alfredo sauce--is worth it! Psst... after you get the photo, please cut the filet mignon into strips. Serves 2 hungry people or 3 with smaller appetites.

Provided by thedailygourmet

Categories     100+ Pasta and Noodle Recipes     Pasta by Shape Recipes

Time 25m

Yield 3

Number Of Ingredients 13

¾ pound filet mignon
½ teaspoon garlic salt
¼ teaspoon granulated onion
¼ teaspoon ground black pepper
1 (9 ounce) package refrigerated cheese tortellini
1 tablespoon salted butter
3 each portobello mushrooms, quartered
1 tablespoon salted butter
1 clove garlic, minced
1 tablespoon all-purpose flour
1 cup fat-free half-and-half
1 cup freshly shredded Parmesan cheese
1 pinch grated nutmeg

Steps:

  • Season filet mignon on both sides with garlic salt, granulated onion, and pepper. Set aside.
  • Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini float to the top and the filling is hot, about 3 minutes.
  • Meanwhile, set a grill pan over medium high-heat. Melt butter in the hot pan. Add filet and quartered mushrooms. Cook the filet for 3 minutes per side. Cook mushrooms for 1 to 2 minutes. Remove filet, cover, and allow to rest.
  • Meanwhile, for the sauce, melt butter in a saucepan over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Push garlic to the side of the pan and stir in flour until smooth. Slowly add half-and-half, stirring until sauce thickens. Stir in Parmesan cheese and nutmeg.
  • Cut filet into strips. Distribute tortellini among the plates, drizzle with sauce, and top with steak strips and mushrooms.

Nutrition Facts : Calories 753 calories, Carbohydrate 55.1 g, Cholesterol 174.9 mg, Fat 33.2 g, Fiber 3.6 g, Protein 59 g, SaturatedFat 17.4 g, Sodium 1275.1 mg, Sugar 8.1 g

TORTELLINI ALFREDO



Tortellini Alfredo image

Refrigerated tortellini, ham, mushrooms and peas are treated to a mild homemade Alfredo sauce in this fast fix Chris Snyder shares. "When we're having company, I prepare this dinner shortly before guests arrive, put it in a casserole dish and keep it warm in the oven," notes the Boulder, Colorado reader.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

2 packages (9 ounces each) refrigerated cheese tortellini
1/2 cup chopped onion
1/3 cup butter, cubed
1-1/2 cups frozen peas, thawed
1 cup thinly sliced fresh mushrooms
1 cup cubed fully cooked ham
1-3/4 cups heavy whipping cream
1/4 teaspoon coarsely ground pepper
3/4 cup grated Parmesan cheese
Shredded Parmesan cheese, optional

Steps:

  • Cook tortellini according to package directions. Meanwhile, in a large skillet, saute onion in butter until tender. Add the peas, mushrooms and ham; cook until mushrooms are tender. Stir in cream and pepper; heat through. Stir in the grated Parmesan cheese until melted., Drain tortellini and place in a serving dish; add the sauce and toss to coat. Sprinkle with shredded Parmesan cheese if desired.

Nutrition Facts : Calories 579 calories, Fat 45g fat (27g saturated fat), Cholesterol 161mg cholesterol, Sodium 812mg sodium, Carbohydrate 29g carbohydrate (6g sugars, Fiber 3g fiber), Protein 18g protein.

TORTELLINI AND STEAK SALAD



Tortellini and Steak Salad image

This recipe channels a traditional antipasti salad using mozzarella, tomatoes, olives and artichokes, with the addition of cheese tortellini and sliced steak. Don't skip out on using the marinade from the jarred artichokes to help boost more flavor in the dressing for this salad.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
2 9-ounce bags cheese tortellini
1 cup halved cherry tomatoes
1/3 cup halved pitted black olives
1/2 cup chopped cucumber (thinly sliced and quartered)
1/2 cup quartered marinated artichoke hearts, chopped, plus 1 tablespoon marinade
4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes
2 tablespoons red wine vinegar
1 1/2 teaspoons Italian seasoning
3 tablespoons extra-virgin olive oil
1 1/4 pounds skirt steak, cut into 4 equal pieces
Freshly ground pepper
2 scallions, thinly sliced on an angle

Steps:

  • Bring a large pot of salted water to a boil. Add the tortellini and cook as the label directs; drain and set aside. Meanwhile, combine the tomatoes, olives, cucumber, artichokes and reserved marinade and the mozzarella in a large bowl. Add the vinegar, Italian seasoning and 2 tablespoons olive oil and toss well.
  • Season the steak generously with salt and pepper. Heat a large skillet over medium-high heat; add the remaining 1 tablespoon olive oil and heat until shimmering. Add the steak and cook until well browned, 3 to 5 minutes per side for medium rare. Remove to a cutting board and let rest, 5 minutes. Slice the steak.
  • Add the scallions and cooked tortellini to the tomato mixture and toss until coated. Season with salt and pepper. Divide among bowls and top with the steak.

Nutrition Facts : Calories 870, Fat 44 grams, SaturatedFat 16 grams, Cholesterol 142 milligrams, Sodium 1292 milligrams, Carbohydrate 66 grams, Fiber 4 grams, Protein 53 grams, Sugar 3 grams

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